Stuffed Salmon “Barcelona”

If you’re wondering why this dish is called Stuffed Salmon Barcelona, I really have no better reason other than it was inspired by a dish we really like from a favorite local seafood restaurant. I’ve been to Barceclona, and I didn’t notice any similar dishes on the menus there; then again, I didn’t spend nearly enough time in that wonderful city. The Tuna Steak Barcelona from the Sole Proprieter is a perfectly cooked thick tuna steak stuffed with feta, sundried tomatoes, scallions and basil that somehow manages to be seared on the outside, rare in the middle, yet the filling is still warmed through. I had a bunch of feta in the fridge and immediately thought of this dish, but I had only one tuna steak in the freezer. Rather than making the hubby go hungry, I decided to use the salmon we had instead.

I didn’t decide until the last minute just how I was going to cook this. I thought about pan-searing to get a golden crispy outside, but that would require too much oil for my liking. I figured I might just bake it, but knew it would be lacking that nice texture. Finally I remembered my grill basket, and hoped that would be the perfect thing to hold my stuffed salmon filets on the grill and cook it to the perfect texture. It turned out, this worked perfectly!

I served the stuffed salmon over lemon-garlic mashed cauliflower, a delicious low-carb compliment. We both agreed that this was one of the best meals we’d had at home in a long time. Oh, and it’s pretty quick too – perfect for lazy Friday night in when you want something delicious, or even for a dinner party since you could prep the filets ahead of time and spend just a quick few minutes grilling right before serving.

Stuffed Salmon “Barcelona”
Printable Recipe
2 boneless, skinless salmon filets (7 oz each)
1 1/2 oz feta cheese30gm sundried tomatoes, chopped
1 large scallion, minced
2 tbsp chopped fresh basil
zest from 1/2 of a lemon
Preheat grill to medium heat. Mix together the feta cheese, sundried tomatoes, scallion, and basil. Carefully cut a pocket into the side of each filet and stuff each with half of the feta mixture. Season the salmon pieces with freshly ground salt & pepper, and sprinkle with lemon zest. Spray a grill basket (like this one) with nonstick cooking spray and carefully place the filets on the basket, then close and slide the lock in place. (Alternatively, you could cook the salmon in foil packets on the grill, or just bake them in the oven.) Place the basket on the grill and cook for 5 minutes on each side, or until cooked through and browned on the outside.Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 419.1
Total Fat: 18.6 g
Cholesterol: 61.1 mg
Sodium: 349.4 mg
Total Carbs: 8.9 g
Dietary Fiber: 3.4 g
Protein: 53.3 g

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7 Responses to “Stuffed Salmon “Barcelona””

  1. 1

    ashley — July 15, 2009 @ 3:08 pm Reply

    looks delicious cara!

  2. 2

    Laura — July 16, 2009 @ 11:52 am Reply

    I've been wanting to try a dish with salmon, but wanted something that had a ton of flavor. I think this might be a winner. Thanks Cara!

  3. 3

    Allison — July 17, 2009 @ 2:23 am Reply

    Hubby loves fish, so he might like this. I wish I liked it too because it sounds so good!Also letting you know I left an award for you on my blog today. =)

  4. 4

    Heidi — July 17, 2009 @ 6:10 pm Reply

    DH and I LLOOOVE salmon so I can't wait to try this!

  5. 5

    Suzanne — July 22, 2009 @ 6:45 pm Reply

    I dont like seafood, I am going to try this with chicken.

  6. 6

    Julie — July 27, 2009 @ 8:40 pm Reply

    Can you post a recipe for the mashed cauliflower? For the life of me I cannot get mine to actually resemble anything mashed.

  7. 7

    Suzanne — April 5, 2011 @ 1:18 am Reply

    I dont like seafood, I am going to try this with chicken.

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